Wine Recommendation

Coyote's Run Estate Winery

2006 Pinot Noir , Black Paw Vineyard (Niagara Peninsula)

Coyote’s Run is located on a 58-acre vineyard outside the town of St. David’s in Niagara-on-the-Lake. The soil here is comprised of very heavy limestone clay ideal for Pinot Noir. A unique dividing line runs across the property splitting it into two sections. On one side is the dark brown clay soil common to the area. On the other, a rare form of red clay soil. From the deck at the back of the winery, you can actually see the dividing line where the soils change color. The dark brown clay produces wines that are rich and earthy, while wines grown in the red clay are fruitier and more perfumed. It’s almost as if you have Côte de Nuits and Côte de Beaune in one vineyard.

Since 2004, Coyote’s Run has capitalized on this unique geological oddity by producing two Pinot Noirs called Black Paw and Red Paw. In future, they will extend the designations to Cabernet Franc and Chardonnay. Winemaker David Sheppard, who spent 21 years at Inniskillin, has produced an excellent 2006 Black Paw Pinot Noir. Although it is only 11.5% alcohol with 5.9 g/l total acidity and is pale ruby in color, it has the heft and mouth feel of a much bigger wine. The nose is black raspberry and spice with good intensity of flavour and an agreeable sweetness at the core of the wine. Very Burgundian and delicious.

The Wine

The Reviewer

Tony Aspler

Tony Aspler has been reviewing wines since 1975 and will continue doing so until he gets it right. Although his license plate is CLARET, he enjoys all wines except sparkling Retsina. He says he’s not a wine critic but a wine evangelist because he wants to turn readers onto wine rather than turn them off. His style is telegraphic rather than poetic because there are only so many ways to say ‘mellow tannins’.

The Wine

The Reviewer

Tony Aspler

Tony Aspler has been reviewing wines since 1975 and will continue doing so until he gets it right. Although his license plate is CLARET, he enjoys all wines except sparkling Retsina. He says he’s not a wine critic but a wine evangelist because he wants to turn readers onto wine rather than turn them off. His style is telegraphic rather than poetic because there are only so many ways to say ‘mellow tannins’.